Sweet, juicy strawberries mingle with honey until they turn syrupy, then get piled onto tender almond flour biscuits that bake up golden at the edges with a delicate, slightly nutty crumb. Tapioca starch helps give the biscuits just the right structure, while a touch of coconut oil keeps them rich without any heaviness. The real showstopper is the coconut whipped cream, whipped from chilled coconut cream until it billows into soft peaks, then swirled with honey and vanilla for a lightly sweet finish. Sandwiched between the split biscuits, the macerated berries and their glossy juices soak in just enough to make every bite messy in the best way. It's a bright, summery dessert that's easy to portion and serve right away, and it's a great pick for a gluten free spread since every component here is built from naturally grain-free staples. Whether you're making it for a holiday brunch or a simple weeknight treat, this shortcake delivers all the classic flavor with none of the fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Toss the sliced strawberries with 2 tbsp honey in a medium bowl until evenly coated. Set aside at room temperature for at least 30 minutes, until the berries have released their juices and the mixture is syrupy.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
